Chocolate Peanut Butter Krispy Cups
Choc PB Krispy Cups recipe, easy to make, delicious dessert.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 cups
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons of Unsalted Butter
- 10 ounces of Mini Marshmallows
- 1 teaspoon of Vanilla Extract
- 6 cups of Crispy Rice Cereal
- 1 cup of Creamy Peanut Butter
- 1/2 cup of Powdered Sugar
- 1 cup of Semi-Sweet Chocolate Chips
- 2 tablespoons of Peanut Butter Spread
- 1 teaspoon of Coconut Oil
- Flaky Sea Salt (to taste)
Instructions
- First things first, gather all your ingredients and line a 12-cup muffin tin with paper liners; this will make for easy removal later. In a large non-stick pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium-low heat. Once the butter is mostly melted, add 1 full bag (10 ounces) of mini marshmallows. Stir continuously until the marshmallows are completely melted and smooth, forming a gooey, sticky mixture. Remove the pot from the heat and immediately stir in 1 teaspoon of pure vanilla extract. Quickly add 6 cups of crispy rice cereal, folding it into the marshmallow mixture until every piece is evenly coated. Work quickly as it cools and sets fast! Using a greased spoon or your buttered hands, press about 2 heaping tablespoons of the rice krispy mixture into the bottom of each prepared muffin cup, creating a firm base. Set these aside to cool slightly while you prepare the peanut butter layer.
- For the peanut butter filling, in a medium bowl, combine 1 cup of creamy peanut butter with 1/2 cup of powdered sugar. Mix until smooth and well combined – it should be a thick, somewhat pliable consistency. You might need to add a touch more powdered sugar if it’s too sticky, or a tiny splash of milk if it’s too stiff. Roll the peanut butter mixture into 12 even balls, then gently flatten each into a disk and place one on top of the rice krispy base in each muffin cup, pressing down lightly to secure. The goal is for the peanut butter layer to be thick and smooth, sitting neatly on the Krispy treat.
- Now for the crowning glory, the chocolate topping! In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 2 tablespoons of creamy peanut butter and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring well after each, until the mixture is completely melted and beautifully smooth. This might take 1-2 minutes total. The coconut oil helps to create a glossy, snappable shell that isn’t too hard. You want a luscious, pourable consistency, not too thick or seized. Stir until there are no lumps and the chocolate is perfectly tempered. This rich, shiny chocolate will be the decadent cap on your delicious cups!
- Once your chocolate topping is ready, generously spoon about 1-2 tablespoons of the warm chocolate mixture over each peanut butter layer in the muffin tin, spreading it gently with the back of the spoon to reach the edges. Allow the chocolate to flow naturally, creating a smooth, even surface. While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt on top of each cup. This little touch not only adds a lovely visual element but also enhances the overall flavor profile by providing a delicate salty crunch that perfectly complements the sweet and nutty notes. These cups are now ready for chilling to set!
Notes
Get ready to meet your new favorite no-bake treat: Chocolate Peanut Butter Rice Krispy Cups! These delightful little morsels are a symphony of textures and flavors, combining the satisfying crunch of classic rice krispies with the irresistible creaminess of peanut butter and the rich decadence of chocolate. They’re sweet, salty, crispy, and unbelievably smooth all in one bite, offering a perfect balance that will tantalize your taste buds. Imagine a bite-sized piece of heaven that’s easy to make, fun to share, and impossible to resist—that’s exactly what these cups deliver. They are a true crowd-pleaser, perfect for any occasion, or simply as a comforting treat for yourself.